Potato~ Pepper & Tomato Casserole W/Morocca Recipe


Ingredients


SAUCE

6 garlic cloves
1/2 tsp salt
2 tsp paprika
1/2 tsp cumin
1/2 tsp cayenne
3/4 cup cilantro, chopped
3/4 cup parsley, chopped
1 juice of 1 lemon
3 tbsp mild red or white wine vinegar
3 tbsp virgin olive oil
1 salt to taste

VEGETABLES

1 1/2 lb fingerling or red potatoes
1 large red bell pepper, cut in 1 1/2-inch squares
1 large green bell pepper, cut in 1 1/2-inch squares
1 large yellow bellpepper, cut in 1 1/2-inch squares
20 celery pieces, about 2
1 salt to taste
1 lb red or yellow tomatoes, cut in eights
2 tbsp virgin olive oil


Directions

sauce: With a mortar and pestle or in a food processor, crush garlic
with salt, paprika, cumin and cayenne until it forms a fairly uniform
paste.Add herbs and bruise them with a few poundsings of the pestle.
Then stir in lemon juice, vinegar and olive oil.Season with salt to
taste.

Vegetables: If using fingerlings, slice them in half lengthwise.If
using round potatoes, slice into 1/2-inch thick rounds or quarter
rounds.

Put potatoes, bell peppers and celery in a bowl, season with salt
and toss with sauce. Transfer to a large, shallow baking dish;
intersperse tomatoes among potato mixture. Drizzle oil over the top,
cover with foil and bake for 35 minutes at 350 degrees. Remove foil
and bake 20 minutes more or until vegetables are tender. Serves 4 to
6.

Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg
sod; 6 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE


Servings: 6 servings

 

 

Potato~ Pepper & Tomato Casserole W/Morocca Recipe brought to you by Recipe Ideas


Categories: Candy; Casserole; Main Dish; Tomato; Vegetable


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We hope you enjoy this Potato~ Pepper & Tomato Casserole W_Morocca recipe.

 


Potato~ Pepper & Tomato Casserole W/Morocca Recipe, one of many tasty recipes brought to you by Recipes Ideas




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